Restaurant Managers and Managers In-Training
4 weeks ago
We currently provide dermatology, internal medicine, medical oncology, surgery, ophthalmology and emergency services. Our quality of care and diverse specialty offerings makes VRCCO's team the leaders in advanced pet care for Central Oregon. To improve the experience for our patients and help support our amazing team we are currently in the process of building an over 26,000 sq ft facility. Not only will this facility have all the advanced diagnostic and therapeutic capabilities (MRI, CT, Fluoroscopy, chemotherapy etc.…) it will also have a campus-like feeling for employees and clients with food trucks, childcare for staff, beer garden, and an upstairs balcony.
From day one we have known our staff has to come first to make this happen. This role will ensure the success of the Ponch's Place business unit and will be individually responsible for all aspects of the operation. The manager will be the primary driver and overseer of the Ponch's Place beer pavilion and food truck lot. Experience in successfully running/managing a food/bar service business.
Restaurant/bar inventory management experience including ordering and managing all inventory necessary to the successful operation of the business unit without failure. Monitor stock levels, minimizing waste, and ensuring the bar is always well stocked.
Understanding and organization of basic business metrics including: waste measurements, efficiency of staff, managing/organizing bar's budget, tracking expenses, revenues and profitability. Be a critical thinker in regards to the business needs as it relates to effective and efficient operations for the business.
Experience in organizing event calendars, managing restaurant focused marketing campaigns, and executing building the business/brand. Manage all bar system maintenance (taps) vendors.
Manage/Oversee all food truck vendors to ensure compliance with lease terms. The individual will also be responsible for maintaining relationships with a steady inventory of backup food truck vendors to ensure pipeline in the event a replacement is needed.
Training and development of staff including team building and motivation. Ability to successfully train, coach, mentor, and discipline employees as necessary to ensure the smooth operation of the business unit. Builds out employee work schedules and holds employees accountable for their shifts.
3-5 years relevant experience in running a bar, restaurant or other food service type establishment.
~ Operate POS system and process cash and credit card payments
~ Process daily cash deposits and credit card transactions
Equitably distribute cash and credit card tips from shared tip pool
Food handlers Certification
Knowledge of managing vendors, understanding specifics of beer lifecycle and alcohol supply chains
Customer service and people skills
Must have Open Availability (AM & PM) & be able to work on weekdays and weekends
Strong mental fortitude to be able to handle a high volume beer distribution establishment.
High emotional intelligence as it relates to fostering strong vendor relationships in the community from both a supplier and food truck vendor management perspective. Will also need to utilize this skillset as it relates to proper employee oversight and management.
Indoor office space will be provided to ensure protection from environmental conditions as needed.
Location: Work is performed on site at the beer garden, and food trucks location.
All employment decisions are based on merit, experience, ability, performance, and business needs.
22-24 Hourly Wage
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